This Thai Panang fish curry is rich, creamy, and packed with bold flavors that rival your favorite takeout.
It comes together quickly with simple ingredients, making it perfect for a comforting weeknight dinner.
Why You’ll Love This Recipe
This curry is incredibly creamy thanks to full-fat coconut milk and has a balanced sweet, savory, and slightly spicy flavor.
The tender fish absorbs the aromatic sauce beautifully, creating a satisfying and elegant dish.
It’s quick to prepare and cooks in under 30 minutes.
Perfect for both casual meals and impressive dinners.
What You’ll Need (Ingredient Highlights)
White fish fillets provide a mild flavor and tender texture that pairs well with the rich curry sauce.
Panang curry paste brings bold Thai flavors with a slightly sweet and nutty profile.
Full-fat coconut milk creates a creamy, luxurious base.
Kaffir lime leaves add a distinct citrus aroma that elevates the dish.
Fresh basil and cilantro bring brightness and freshness at the end.
Pro Tips Before You Start
Use firm white fish like cod or snapper so it holds its shape during cooking.
Do not boil the curry aggressively to keep the fish tender and prevent it from breaking apart.
Taste and adjust seasoning at the end for the perfect balance of sweet, salty, and tangy.
Tear the kaffir lime leaves to release more aroma.
How to Make Thai Panang Fish Curry
Step 1 – Heat the pan
Heat a large skillet or sauté pan over medium heat for about 1 minute.
Step 2 – Prep the ingredients
Measure the coconut milk, curry paste, fish sauce, and brown sugar. Slice the onion and bell pepper, tear the kaffir lime leaves, and cut the fish into chunks.
Step 3 – Cook the curry paste
Add oil to the pan, then stir in the Panang curry paste. Cook for 1–2 minutes until fragrant.
Step 4 – Build the sauce
Add onion and bell pepper and cook for 3 minutes until slightly softened. Pour in coconut milk, then stir in fish sauce, brown sugar, and kaffir lime leaves. Bring to a gentle simmer.
Step 5 – Cook the fish
Add the fish pieces carefully into the sauce. Cook for 6–8 minutes, spooning sauce over the fish, until it is opaque and flakes easily.
Step 6 – Finish the curry
Turn off the heat and stir in lime juice, basil, and cilantro. Taste and adjust seasoning if needed.
Step 7 – Serve
Serve hot over jasmine rice for a complete meal.
What to Serve Them With
Serve this curry with steamed jasmine rice to soak up the rich sauce.
A side of simple cucumber salad adds a refreshing contrast.
Warm flatbread or roti also pairs well for dipping.
Variations / Substitutions
Swap fish for shrimp or chicken for a different protein option.
Add vegetables like zucchini or green beans for extra texture.
Use light coconut milk for a lighter version, though the sauce will be less rich.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat to avoid overcooking the fish.
FAQs
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce ahead and cook the fish just before serving.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge and consume within 2 days.
Can I freeze this dish?
Freezing is not recommended as the fish texture may change.
Can I substitute some of the ingredients?
Yes, you can adjust vegetables or protein based on preference.
How long does this recipe take to make?
It typically takes about 25–30 minutes from start to finish.
Is this recipe kid-friendly?
Yes, you can reduce the curry paste slightly to make it milder.
Can I make this dish gluten-free or dairy-free?
It is naturally dairy-free and can be gluten-free if using gluten-free fish sauce.
What should I serve it with?
It pairs best with rice, noodles, or light vegetable sides.
Do I need special equipment?
No, just a skillet or sauté pan is enough.
How do I know when it’s perfectly cooked?
The fish should be opaque and flake easily with a fork.
Final Thoughts
This Thai Panang fish curry delivers bold flavors with minimal effort, making it a standout dish for any occasion.
Once you try it, it may become your go-to homemade alternative to takeout.
Full Recipe Card
Ingredients
1 1/2 pounds white fish fillets, cut into large chunks
2 cans full-fat coconut milk (13.5 ounces each)
3 tablespoons Panang curry paste
1 tablespoon neutral oil
2 tablespoons fish sauce
1 tablespoon brown sugar
1 medium red bell pepper, thinly sliced
1 small onion, thinly sliced
4 kaffir lime leaves, torn
1 tablespoon lime juice
1/4 cup fresh basil leaves
2 tablespoons fresh cilantro, chopped
Jasmine rice, for serving
Instructions
Heat a large skillet over medium heat.
Prepare all ingredients including slicing vegetables and cutting fish.
Cook curry paste in oil for 1–2 minutes until fragrant.
Add vegetables, then coconut milk, fish sauce, sugar, and lime leaves. Simmer gently.
Add fish and cook 6–8 minutes until done.
Stir in lime juice, basil, and cilantro. Adjust seasoning.
Serve hot over jasmine rice.
